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Pickled beets | A Cooking Light recipe renovation

Raspberry pickled beets

Light and fruity combination of flavors in the pickling jar.
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Course Dinner, Lunch
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 cup cucumbers watermelon or Persian (150 g)
  • 1 tbsp black peppercorns (whole)
  • 4 sprigs thyme (fresh)
  • 1 cup raspberries
  • 1-1/2 cups wine (rosé) rosé wine
  • 1/3 cup white balsamic vinegar
  • 2 tsp kosher salt reduce to 1/4 tsp for low-sodium diets

Instructions
 

  • Scrub the beets and slice as thinly as you can using a sharp knife or mandoline.
  • Wash the tiny cucumbers and drain.
  • Place the beets, cucumbers, peppercorns, and thyme in a heatproof glass jar.
  • Simmer the raspberries, wine, vinegar, and salt until the raspberries start to break down, about 8 minutes. Remove from heat; mash with a fork.
  • Strain with a wire mesh strainer into the jar. Refrigerate overnight. The flavors will continue to develop. Refrigerate pickles like this; they keep about three months.

Notes

Per serving:  
  • 53 calories
  • 0 g fat
  • 0 g cholesterol
  • 309 mg sodium (56 mg if reducing salt to 1/4 tsp)
  • 42 mg potassium
  • 9 g carbohydrate
  • 2 g fiber
  • 5 g sugars
  • 1 g protein
  • 1  Weight Watchers Points Plus
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. The watermelon cucumbers were sent to me by Melissa's Produce. I was not paid to write this post.
For raw food diets, use a thermometer and gently heat the raspberry mixture to no higher than 110F/43C. It will take much longer for them to soften and break down.